Whipped Hazelnut Praline Butterscotch Cheesecake

This was developed by Culinary Capers’ pastry chef Kim Collishaw for their Thanksgiving menu. If your table is too elegant for a canning jar presentation, use a wine glass or water glass.

— Mia Stainsby

Baked Praline: ½ cup (125 mL) white sugar ¼ cup (60 mL) light corn syrup 1 tbsp. (15 mL) packed brown sugar 1 tbsp. (15 mL) unsalted butter (room temperature) 1 tsp. (5 mL) salt ¼ cup (60 mL) hazelnuts, chopped (any nuts can be substituted here) Preheat oven to 350˚F. Line rimmed baking sheet with parchment paper. Combine all ingredients in a bowl until well mixed. Drop mixture by tablespoon onto prepared sheet and space 1 inch apart. Bake until mixture spreads and is golden brown (about 15 minutes). Remove from oven and cool completely. Either chop coarsely or leave in large shards. Butterscotch Sauce: 4 tbsp. (60 mL) unsalted butter 1 cup (250 mL) packed light brown sugar ½ cup + 3 tbsp. (125 mL 34 mL) whipping cream ½ tsp. (2 mL) vanilla extract In a heavy saucepan, melt the butter with the brown sugar and a ¼ cup (1 mL) of the cream, stirring until smooth. Without stirring, let the mixture cook at a bubbling simmer for 3 minutes. Remove from heat and stir in the remainder of the cream. Allow to cool, then stir in vanilla extract. Set aside cooled sauce for the cheesecake. Whipped Butterscotch Cheesecake: ¾ cup (185 mL) graham cracker crumbs 1 tbsp. (15 mL) brown sugar 3 tbsp. 45 mL) unsalted butter, melted 8 oz. pkg. (225 g) cream cheese, room temperature 1 cup (250 mL) whipping cream ½ cup (125 mL) butterscotch sauce

Whip whipping cream and set aside. Place your cream cheese in a mixer bowl and whip until very soft (scrape the bowl often to avoid any lumps). When cheese is soft, slowly add in the butterscotch sauce. Mix until completely incorporated. Remove from mixer and fold in the whipped cream. In a separate bowl combine graham crumbs, brown sugar and melted butter. Take six 4-ounce (113 g) canning jars and place the graham cracker mixture on the bottom (about 2 tablespoons each) and press down slightly. Place half the cream cheese mixture on top. Then spoon 1 tablespoon (15 mL) of butterscotch sauce on top of the cream cheese. Spoon the remaining cream cheese mixture on top of the butterscotch sauce. Place in fridge for a minimum of two hours, or overnight, to set. When ready to serve — top with more whipping cream, a drizzle of butterscotch sauce and baked praline.

Makes 6 servings.